Concerns are surfacing among foodies of Mexican heritage regarding President Trump's recent announcement about Coca-Cola's intention to produce Coke with cane sugar in the United States, instead of the corn syrup commonly used here. Ivan Vasquez, who operates four Oaxacan-style restaurants in Southern California, articulated his doubts about the promised new recipe, fearing it would fail to capture the unique flavor found in its Mexican counterpart. “It’s going to get close, but you’re always going to miss that flavor,” he remarked while speaking from one of his establishments.
In many regions worldwide, Coke is traditionally made with cane sugar, enhancing its flavor profile. However, since its advent in the 1980s, most Coca-Cola Products in the U.S. utilize corn syrup, which is economically advantageous. Following customer demand, Coca-Cola began distributing “Mexican Coke” in the U.S. in 2005, and it has since gained popularity, particularly in areas with large Hispanic populations. Its appeal is evident, as evidenced by anecdotal online testimonials that praise its taste.
The premium placed on Mexican Coke is further highlighted by its market pricing, which can soar to $3.50 for a 355-milliliter glass bottle at specialty shops like Tahona Mercado in San Francisco. In comparison, an American Coke can be purchased for a mere $1.50 through online grocery services. Despite Trump's announcement, many in the Mexican-American community remain cautious, worried that the shift in ingredients may not deliver the authentic taste they cherish. The conversation continues to unfold, reflecting deeper cultural ties to food and authenticity in the culinary experience.
